Yogurt topping or dip
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Minced Onion; Dehydrated |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Dried Parsley Flakes; Or To Taste, Up To 1 Tbl |
| ⅛ | teaspoon | Garlic Powder |
| 1 | cup | Plain Low-Fat Yogurt; 8 0Z |
| ¼ | cup | Miracle Whip® Light |
Directions
Stir together onions, salt, parsley and garlic powder to blend well in a small bowl. Add yogurt and miracle whip to dry ingredients and mix lightly but thoroughly. Refridgerate until needed. (I prefer to make this at least 24 hours before serving to let the flavors blend well) Serve with fresh vegetables as a dip or a dressing, or as a topping for baked potatoes.
Serve 2 tablespoons per serving.
NOTES : Exchanges per serving: 2 tablespoons may be considered free. ¼ cup is 1 vegetable.
Recipe by: The New Diabetic Cookbook Posted to TNT Recipes Digest by Angie Phillips <nbe@...> on Apr 9, 1998